- Prep Time
- 10 mins
- Total Time
- 1 h 20 m
- Serves
- 6
Ingredients
- 4
- turkey drumsticks
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 tsp
- salt, divided
- 5 mL
- 1/2 tsp
- pepper, divided
- 2 mL
- 2
- red onions, quartered
- 1
- acorn squash, seeded, cut into 1.5-in. (4-cm) thick wedges
- 2 cups
- peeled and chopped celery root (large chunks)
- 500 mL
Method
- Step 1
- Preheat oven to 400°F (200°C). Line baking sheet with foil. Arrange turkey drumsticks on top. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/4 tsp (1 mL) each salt and pepper, turning drumsticks to coat. (Note: For more spicing, also add 2 tsp (10 mL) chili powder and 2 tsp (10 mL) ground cumin.) Set aside.
- Step 2
- In large bowl, toss vegetables with remaining oil, salt and pepper; spread on second baking sheet.
- Step 3
- Place turkey in oven and roast 45 min., or until skin starts to turn golden. Reduce temperature to 350°F (180°C). Place baking sheet with vegetables into oven and continue roasting another 20 to 25 min., or until instant-read thermometer inserted into thickest part of drumstick reads 165°F (74°C) and vegetables are fork-tender and golden.
- Step 4
- Remove meat from drumsticks to serve alongside roasted vegetables.
Tips
For extra moist and well-seasoned turkey, brine the drumsticks before roasting. Dissolve 3/4 cup (175 mL) salt into 5 cups (1.25 L) water. Cool brine completely. Place turkey drumsticks into large plastic zip-top bag(s), pour in brine and seal tightly. Place sealed bag(s) into large bowl. Chill in fridge overnight.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 460
- Fat:
- 23 g
- Saturated Fat:
- 5 g
- Carbs:
- 16 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 230 mg
- Protein:
- 49 g
- Sodium:
- 580 mg
